Texas Hanger Steak Tacos with Pico de Gallo from Ramsay Around The World

The First Time I Screwed This Up…

First time I made steak tacos, I made every rookie mistake:
Overcooked steak, soggy tortillas, lifeless pico.

It was tragic — nothing punched the way it should.

Then I studied Gordon’s approach:
High-heat searing, fresh acid in the pico, hot tortillas, smart layering.

Now? Every taco hits with sear, crunch, cream, and fire.

Why This Works (And Where Most Go Wrong)

Where most home cooks mess up:

• They cook the steak too long — dry, chewy disaster.
• They don’t grill or warm the tortillas — they break and tear.
• They skip seasoning each element — it all falls flat.

Gordon’s method fixes all that:

• High-heat searing = deep crust, juicy interior.
• Grilled cactus and fresh lime = smoky, bright flavors.
• Layered texture = creamy avocado, crisp pico, juicy steak.

Ingredients That Actually Matter

For the Steak and Tacos:

• 1 hanger steak (or skirt steak)
• Kosher salt + fresh cracked black pepper
• Olive oil

For the Pico de Gallo:

• 1 nopal (cactus pad), cleaned
• 1 small red onion, diced
• 1 lime (zest + juice)
• 1 fresno chile, diced
• 3 scallions, thick-sliced
• 1 bunch cilantro, roughly chopped
• 1 tomato, diced
• 1 clove garlic, finely chopped

Assembly:

• 1 avocado, thick slices
• 4 blue corn tortillas
• Mexican crema or sour cream

Mistakes To Avoid:

• Don’t slice steak too early — you’ll lose all the juices.
• Don’t skip seasoning the pico — it needs salt to wake it up.
• Don’t over-grill the nopal — it turns slimy if you do.

How To Make Gordon Ramsay’s Texas Hanger Steak Tacos

Step 1: Heat the Grill and Pan

Preheat your grill or grill pan to blazing hot.
At the same time, heat a cast iron skillet until smoking.

Step 2: Season and Sear the Steak

Pat steak dry.
Season both sides liberally with salt and cracked black pepper.

Add olive oil to the skillet.
Sear the steak for 2 minutes per side — press it lightly for even searing.

Tilt the pan and baste it with its own juices.

Pull off the heat and rest on a rack.

Step 3: Grill the Nopal

Rub the cactus pad with olive oil and salt.
Grill 2 minutes per side until lightly charred and softened.

Dice finely after grilling.

Step 4: Make the Pico de Gallo

In a bowl:

• Mix diced red onion, lime zest, and juice from half the lime.
• Add fresno chile, olive oil, scallions, and two-thirds of the chopped cilantro.
• Stir in diced tomato and garlic.

Season generously with salt and pepper.
Stir in diced nopal.

Taste and adjust lime and salt as needed.

Step 5: Warm the Tortillas

Toast the blue corn tortillas quickly on the grill — about 10–15 seconds per side.
Keep them soft, not crispy.

Set into taco holders or prop into shape.

Step 6: Slice the Steak

Slice rested steak across the grain into thick strips.

Spoon a little of the reserved pan juices over the meat to keep it juicy.

Step 7: Assemble the Tacos

On each tortilla:

• Spoon a generous layer of pico de gallo.
• Top with slices of hanger steak.
• Add a few avocado slices.
• Drizzle with Mexican crema or sour cream.
• Finish with more pico, fresh cilantro, and a squeeze of lime.

Serve immediately, while the steak is hot and the tortillas are still warm.

What Gordon Ramsay Says About This Dish

“Heat is your friend — but control it.”
You want a savage sear, not burnt meat.

“Pico isn’t just chopped salsa — it’s seasoning in every bite.”
Use lime, salt, and acid to brighten it.

“Don’t crowd the grill.”
Cook cactus and steak with space between to get real char.

“Respect resting time.”
If you slice the steak early, all the juices bleed out.

What I Got Wrong (And How I Fixed It)

• Dry steak: Now I sear fast and let it rest before slicing.
• Flat pico: Now I season aggressively with fresh lime and salt.
• Soggy tortillas: Now I grill them right before filling.
• Forgot the nopal: Now I dice it into the pico for that real Tex-Mex fire.

Variations That Actually Work

• Swap hanger steak for skirt or flank: Same searing method.
• Add pickled onions: For extra acid hit.
• Spicy version: Mix habanero or jalapeño into the pico.
• Vegan move: Grilled mushrooms instead of steak.

⚠️ Don’t skip the crema — you need that cooling balance for the spice.

Pro Tips That Change The Game

• Salt steak just before grilling — helps with sear.
• Slice steak across the grain — makes it tender, not chewy.
• Toss pico last second — so it stays bright and fresh.
• Rest steak 5–7 minutes minimum — non-negotiable if you want it juicy.

Storage + Leftover Moves

• Fridge: Cool steak and pico separately, airtight containers, up to 3 days.
• Freeze: Steak only — wrapped tightly, up to 2 months.
• Reheat: Quick skillet sear for steak, grill tortillas fresh.

Pro move: Use leftovers for killer breakfast tacos the next morning.

FAQs

Q: Can I use store-bought tortillas?
A: Yes — just toast them briefly so they’re pliable and flavorful.

Q: What if I can’t find nopal?
A: Skip it or sub with grilled zucchini for a similar texture.

Q: Do I have to use blue corn tortillas?
A: No — regular white or yellow corn tortillas are fine. Blue corn just adds nuttiness.

Q: Can I make pico ahead of time?
A: Yes, but drain excess juice before spooning onto tacos so they don’t get soggy.

Q: What’s the best way to sear hanger steak?
A: Screaming hot pan, minimal movement, 2 minutes per side, baste with pan juices.

Try More Recipes:

• Puerto Rican Style Steak Sandwich from Ramsay Around The World
• Gordon Ramsay Salmon Steak Recipe 
• Gordon Ramsay Chicken Fried Steak Recipe